It’s FRIDAY!!! Who’s happy it’s Friday? I need a woot woot because this has been the longest week ever! I’ve been a little under the weather and have gone through maybe 2 full boxes of kleenex. I’m not lying.
So, today I need to share a little somethin’ sweet, creamy and dreamy . . .
I made this beautiful thing on a day where I was experimenting and cooking with puff pastry and I’m so glad I did! This baked treat combines so many things I love: fresh ricotta cheese (yup, you heard me right), sweet Bosc pears, walnuts and honey . . all on a flaky, buttery puff pastry.
This is perfection you guys.
I wasn’t going to top this baby with anything . . but then I had this fabulous Organic Hazelnut Spread. .
And these walnuts which I seem to add to everything . .
So, if you’re in need of something quick, easy, sweet and delicious, give this recipe a try! And if the ricotta doesn’t float your boat, you can use mascarpone mixed with honey instead. . enjoy!!
Puff Pastry with Ricotta, Bosc Pears and Walnuts
- 2 sheets frozen puff pastry thawed
- 1/4 cup fresh ricotta cheese
- 1 Bosc pear sliced crosswise
- chopped walnuts
- organic hazelnut spread melted
- Preheat your oven to 375 degrees and prepare a parchment paper lined baking sheet.
- Combine the 2 slightly thawed puff pastry sheets, connecting them on one end (overlapping just an inch) and spread on the fresh ricotta cheese in the center, leaving a 2 inch border around the edge. Layer on the Bosc pear slices and arrange however you want. Fold over the edges of the puff pastry, creating a border of pleats all around. Top with the walnuts and bake for about 25 to 30 minutes or until the puff pastry is golden brown.
- Remove from the oven and let cool for about 3-5 minutes. Drizzle on just a touch of honey and lots of organic hazelnut spread. Enjoy immediately!
More on Nocciolata Organic Hazelnut Spread:
“Quality ingredients produce superior taste. Only certified organic ingredients go into each jar of creamy, dreamy Nocciolata. That means no chemicals, no artificial flavors, no GMOs and absolutely zero palm oil. Nocciolata is still made following the Rigoni’s exclusive family recipe. It is a slow process that uses only carefully selected ingredients like dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk and Bourbon vanilla extract.”
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Disclosure: I received a sample of the Nocciolata from the manufacturer; I was not required to write a post. All opinions stated here are 100% my own.